I got a sample of the 2017 version.
Gongfu’d at home, 1g:15ml, 200F:
There was a bit of toastiness with the first steep and then the rest were big flowers with just enough tangy salt blown on them to keep things interesting, with sometimes a surge of salt/acid immediately afterwards, always finally fading into a long lingering sweetness.
By the 6th steep or so, my mouth had gone pleasantly fuzzy.
I didn’t get much energy or flavor transformations, but it was enjoyable to drink, just sort of endless flowers growing near distant ocean breezes.
Grandpa-style at work:
Started out as slightly spicy wood with some flowers, then settled down eventually into sweet straw for the rest of the afternoon.